Flour is raw

In a somewhat bizarre development, Wegmans is now stamping the tops of the bags of flour it sells with a warning that "Flour is raw. Please cook fully before enjoying." As you we used to say in high school, "no shit, Sherlock." Be warned, all you eaters of raw cookie dough.

*********

No "raw flour" warnings appeared on this bag of Arrowhead Mills Organic Buckwheat Flour (yes, it really is gluten free) that we also picked up at Wegmans.

Still, we heeded Wegmans' sage advice and fully cooked the buckwheat flour up into these pancakes, which were a revelation. I've always liked the idea of buckwheat pancakes more than the actual execution when I've gotten them at restaurants, finding the buckwheat flavor to be bitter and overpowering. But these pancakes, made with 100% buckwheat, are really outstanding, at least as good as any pancakes I've had made with all-purpose flour. The recipe is well-behaved too, producing batter of the perfect consistency with no tinkering necessary. For the banana averse among you, note that I don't think you actually taste the banana, which is fully mashed up and adds nice sweetness to the pancakes. Give these a try sometime.

 

Buckwheat Pancakes

Adapted from Smitten Kitchen Keepers (2022) by Deb Perelman

Time: 25 minutes (13 minutes to make the batter), using a large griddle to cook the pancakes

1 large very ripe banana (~225 grams/8 ounces unpeeled)
170 grams (~¾ cup) buttermilk or plain kefir
15 grams (1 tablespoon) unsalted butter, melted, plus a few healthy pats for cooking
1 large egg (~57 grams still in the shell)
15 grams (~1 tablespoon) brown or granulated white sugar
½ teaspoon Diamond Crystal kosher salt
½ teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
150 grams (~1¼ cups) buckwheat flour
85 grams (½ cup) semi-sweet chocolate chips, regular or mini
A little neutral oil for cooking
Maple syrup and salted butter, for serving

    1. In a large bowl, mash the banana with a fork or potato masher.
    2. Whisk in the buttermilk or kefir and melted butter.
    3. Whisk in the egg, sugar, salt, and vanilla.
    4. Sprinkle the baking powder and baking soda over the batter, then whisk to combine thoroughly.
    5. Using a silicone spatula, stir in the buckwheat and chocolate chips until just combined. The batter should be thick, but if it seems too thick, gently mix in 1 to 2 more tablespoons of buttermilk or kefir, being careful not to knock all of the air out of the batter.
     6. Heat a little oil in a 12-inch nonstick skillet over medium heat or an electric griddle set to 350 degrees. The pan or griddle is ready when a drop of water skitters across the surface, evaporating quickly. Gently wipe out the oil with a paper towel, leaving a thin film on the bottom of the pan or griddle.
    7. Grease the pan or griddle with a healthy pat of butter. Using a #20 (3 tablespoon) disher (or a scant ¼ cup), scoop batter onto the skillet (3 pancakes) or griddle (8 pancakes). Cook until the edges are set and bubbles appear on the tops, about 2 to 3 minutes. Using a thin, wide spatula, gently flip the pancakes and cook on the other side until set and a little darker, about 2 minutes more. If the pancakes are darkening too quickly before the insides are cooked, reduce the heat slightly. Repeat with the remaining batter. Makes about 12 three-inch pancakes. Serve immediately, or hold briefly in a 200-degree oven on a wire rack set inside an 18-by-13-inch half-sheet pan. Serve with maple syrup and pats of salted butter, if desired. Serves 2 to 3.